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Agitation, stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten, only tiny crystals forms, which are not allowed to grow. This results in a creamy mass. So when making candy, like fudge, you should allow cooling the sugar syrup to 38°C before beating it, otherwise you will end up with crystals that are too large, resulting in a grainy texture. The beating must also continue until the formation of the tiny crystals is complete, otherwise the excess molecules, the sugar that is still in solution, will migrate to already formed crystals and increase their size. These large crystals will again produce a grainy product.

When making a caramel or candies we want a smooth texture and not a grainy (粒) one. Large sugar crystals will cause a grainy texture in confectionary products. How can we prevent the over-crystallization of the sugar and thereby prevent unwanted grainy textures? Dissolving sugar in a liquid results in a sugar syrup. Most of the time the dissolution of the sugar is promoted by heating the mixture. When the solution starts to boil, water evaporates and the solution becomes more concentrated. Crystals start to form only when the sugar solution reaches a certain concentration. This state is called a supersaturated solution. Now the solution is in a state where not all of the sugar can be solubilised. So the sugar goes out of solution and forms crystals. The saturation point (the maximum concentration of sugar in water without crystal formation) is influenced by the temperature of the solution. It is possible to cool an unsaturated solution to a state of supersaturation. And vice versa, it is possible to heat a supersaturated mixture to an unsaturated solution. Far less sugar can be dissolved in cold water than in warm water, this is also the reason why we heat the mixture to obtain a fast...

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...﻿NUTRITION RESEARCH TASK
ADULT VEGETARIAN
Question 1:
For a vegetarian many specific nutrients are required to maintain optimum health, they need certain supplements in their diet to for fill their bodies needs. A vegetarian is someone who does not eat meat, and sometimes other animal products for moral, religious or health reasons. If you choose to be vegetarian you need to plan your diet to make sure in includes all the essential nutrients your body needs. Some dietary requirements, which could be missing from a vegetarians diet if it is not carefully planned, include protein, minerals (iron, calcium and zinc), vitamins B12 and vitamin D.
Protein is essential for the body to process, including tissue building and repair. Protein is made up of components called amino acids; a complete protein has all the amino acids that are necessary to make up protein. Most plant-based foods are not complete proteins (they only contain some of the amino acids). Soy is one of the only complete vegetable proteins. For a vegetarian consuming many sources of amino acids throughout the day should provide a complement of protein. Some good plant sources of protein include legumes such as peas, beans and lentils, nuts and seeds, soy products for example tofu and whole grains. For vegetarians it is recommended they eat legumes and nuts daily along with other protein rich plant foods to ensure adequate nutrient intakes. Vegetarians tend to...

...﻿University of Phoenix Material
Nutrition and Health Worksheet
Use Ch. 1 of Contemporary Nutrition, Ch. 2 of Visualizing Nutrition, supplemental course materials, the University Library, the Internet, or other resources to answer the following questions. Your response to each question should be 75 to 100 words.
1. What is nutrition? Why is nutrition essential to our daily lives?
Prevention is probably the best word to describe what nutrition is and why it is essential. Nutrition is the total of all processes involved in the taking in and using food substances for proper growth, functioning, and maintenance of health. Nutrition plays a role in many disease states, and in many cases proper nutrition has the potential to help prevent or delay the onset of certain diseases. Nutrition is important in every age group, not only for growth but also quality of life. Nutrition is vital for the proper functioning of cardiovascular renal, pulmonary, nervous, digestive, and immune system.
2. What is the connection between nutrition and health?
Study after study has shown that people who eat whole foods rich in nutrients enjoy vital health, longer life and a reduced risk of many diseases. Eating nutrient-rich foods can also help people to maintain healthy body...

...﻿Nutrition ( aliment ) is the provision, to cells and organisms, of the materials necessary, in the form of food (in the case of people) to support life.
Good nutrition depends on a regular and balanced diet, because we need to feed our cells not only the quantities but also the right variety for its healthy function. The most famous Food Guidance is the Food Pyramid.
1.Common food groups
A food group is a collection of foods that share similar nutritional properties or biological classifications. Nutrition guides typically divide foods into food groups and recommend daily servings of each group for a healthy diet.
Fats and oils, sometimes categorized with sweets, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include cooking oil, butter, margarine and shortening.
Sweets, also called sugary foods and sometimes categorized with fats and oils, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include candy, soft drinks, cake, pie and ice cream.
Dairy, also called milk products and sometimes categorized with milk alternatives or meat, is typically a smaller category...

...﻿
Brief 1
Nutrition
Level 5
Module Code 5N2006
Assignment 1
Plan of Action
In my assignment, I will discuss the following with regards to nutrition:-
The Functions of food
The value of food types and factors which effect the energy requirements of individuals.
I will examine the role of each type of fat and fatty acid with relation to health and effects of deficiency and excess intake of fat
To examine the functions, sources, deference symptoms and effects of fat soluble and water soluble vitamins
To examine the functions, source, deficiency symptoms of minerals
To distinguish between essential and non essential amino acids
To compare protein content of foods derived from plants and animal sources
To discuss food labelling
To test foods for presence of fats and proteins
Functions of FoodFood is required by the body to enable it to perform four main functions:-
Energy, Growth and repair, regulation and protection. With out these functions being provided for we would become ill and eventually die. Nutrients with in food can help aid some or all of these functions, nutrients are broken down into six different types, each with benefits to the body.
Carbohydrates
These are the main energy source for the brain, They are macromolecules consisting of carbon, hydrogen and oxygen. carbohydrates come...

...A warm up is an exercise that captures the group’s attention, relaxes them, and prepares them for the experience to follow. There are a wide variety of warm up activities (such as socially oriented games). Warm ups can be structured or casual or impromptu. The occupational therapist should choose a warm up that challenges members enough to hold their interest but is not beyond their capabilities (14/02/2009, Cole M. B, @ books.google.com).
Other types of warm ups can be physical activity or an introductory painting activity. ‘Physical warm up’ activities include such things as: shoulder rubs, milling round and shaking hands, circle dances, etc., which help to get energy flowing. (Liebmann M (1986) Pg.26).
Some types of warm up are aimed at building or reconstructing an appropriate body image, as well as enlarging movement range by using a sequences of changing qualities of movement. For example, running as fast as you can and then stopping, in order to restore phrasing and self control over endings in movement.
(Jones K S (1992) Pg.33-34).
In an established group, introductions and warm up activities may not be needed each time. The group comes together, has a brief discussion about the session’s theme, and then everyone gets straight on with the activity. This is possible because the ‘ground rules’ and way of working have been worked out and have become an implicit part of the group. If new people join, these ‘rules’ will have to be explained. Form time to...

...Energy/calorie)
Did you meet the recommendation?
(yes/no)
If your diet did not meet these recommendations,provide examples of the changes in food choices that you would need to make in order to meet the recommendations.
If your diet did meet these recommendations,provide examples of how your current food choices are allowing you to meet these rcommendations
Protein
5
10-35
No
Should add more protein content food like egg in the diet
Fat
7
20-35
No
Should add more fat content food like milk instead of cofee
Carbohydrate
88
45-65
Yes
Should intake less carbohydrate
3.
% energy from alcohol
Recommended % energy from alcohol*
Are you above the recommendation?
4.
Amount of water(ml)
Total no. Of calories consumed (Cal)
Water requirement(ml)=1.5*total number of calorie
Did you drink enough water?
500
307
750
No
5.
Nutrient
Intake from my food choices
Recommended Daily Intake
Did you meet the Recommended Daily Intake? (yes / no)
(i.e. your intake was equal to, greater than or less than the recommendation)
If your diet did not meet these recommendations, provide examples of the changes in food choices that you would need to make in order to meet the recommendations.
If your diet did meet these recommendations (intake equal to or greater than recommendation), provide examples of how your current food choices are...

...Proper nutrition is very essential to the human body. An individual’s vitamin, mineral, fat, carbohydrate, dietary fiber, and water intake plays a key role in human health. Over these few weeks I’ve spent in my human nutrition class, I’ve learned more about my personal diet and nutrition habits and how to become more aware on the food and diet choices I make. In this essay I will be discussing various findings about my diet intake as well as problems I may potentially face and possible corrections I can take.
My Body Mass Index (BMI) is a measurement of total fat in my body based on my height and weight. I am 70 inches tall which means that I should weigh 174 pounds at most to be considered healthy. Based on my actual weight of 265 pounds, I found that not only I’m almost 100 pounds over the limit but I’m also at risk for multiple health issues such as stroke, type-2 diabetes, hypertension, and coronary heart disease.
I conducted a test to discover exactly how many daily calories I would need for my body to function everyday and the average amount of calories that I consume based on a 2-day diet plan. In order for my body to function, I would need to consume 2950 calories per day. However, my average calorie intake based on the 2-day diet is only 1705 calories. Based on these numbers, I would expect to lose a considerable amount of weight.
I know that whenever I consume foods throughout the day,...

...States’ VS Canada’s Food Guide
United States Canada
Comparisons
The MyPlate food guide features five food groups in total, yet Canada’s food guide only has four due to the fact that it groups Vegetables and Fruits in one category. Different colours are used to represent different categories on MyPlate, they are Vegetables, Grains, Fruits, Protein, plus a side section of Dairy, which is similar as the Canada’s food guide rainbows. Additional Oil and Fats is also recommended by both of the food guides. Instead of Meat and Alternatives, Protein is being used as an individual food group on the plate. Protein is actually a nutrient found in various food, not an actual food group. Furthermore, vegetable such as asparagus and grain product such as corns are also high in protein. It is found in many other food groups that already listed on the plate, and that this might confuse consumers. It is also significant that Vegetables takes up a bigger part than Fruits on MyPlate food guide while both of these two categories are combined in one food group and suggested to be taken in equally on Canada’s food guide. Both guidelines have offered suggestions to pregnant women and children. The Myplate food guide’s advices tend to be more informative on general health...